Prep:
5 min
|
Cook:
10 min
String Bean Casserole Salad
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4–6
Rated 4.2/5
based on 5 customer reviews
Ingredients (7)
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kosher salt, as needed
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1 pound green beans, trimmed and cut into thirds
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1 red bell pepper, seeded and sliced
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½ cup apple cider vinegar
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2 ounces dried porcini mushrooms
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½ cup French-fried onions (recommended French’s®)
Steps (4)
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Step 1Bring a large pot of salted water to a boil, add greens and bell peppers, and cook until bright and still crisp, about 3 minutes.
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Step 2Use a slotted spoon to transfer the green beans and pepper to a large bowl filled with ice water. When cool, drain and move to a paper towel-lined baking sheet; pat dry.
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Step 3In a small saucepan over medium heat, combine 2 cups water, vinegar, mushrooms and 1 teaspoon salt, stirring to dissolve the salt; cover and cook for 15 minutes. Remove pan from heat and let rest, covered, for another 15 minutes.
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Step 4Drain mushrooms well and add them to a large bowl, along with the green beans, peppers and dressing. Toss and serve with fried onions sprinkled over the top.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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